Two-Minute Salmon Scallopini

salmon scallopini

“Dinner will be ready in two minutes!!!”  How many times have I shouted this warning to family passing through my kitchen, foraging in the snack drawer or headed out the door?  Of course, I rarely mean literally two minutes….but this time I do!  These thin slices of marinated fresh salmon cook right on your dinner plate in two minutes flat.  Delicate and meltingly delicious, serve with crusty bread and a big salad of field greens for the quickest entree you will ever encounter.  A brilliant technique and recipe adapted from Abby Mandel in her excellent cookbook, More Taste Than Time.  The late Abby Mandel was a food columnist for the Chicago Tribune and was the founder of the fabulous Lincoln Park Green City Market. (a must-visit for foodies in Chicago May-October)

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3 tablespoons fresh orange juice

2 tablespoons extra virgin olive oil

1 tablespoon dry vermouth

1 tablespoon fresh lemon juice

1 teaspoon soy sauce

1 teaspoon orange (or lemon) zest

1/4 teaspoon salt

10-12 ounces salmon fillets, skinned, cut on the bias as thin as possible, about 1/16 inch (see note below)

minced fresh chives or parsley to garnish

freshly ground black pepper

1.  Preheat oven to 500 degrees 15 minutes before baking.

2.  Mix the orange juice, oil vermouth, lemon juice, soy sauce, orange or lemon zest and salt in a large plastic ziplock bag.  Add the salmon and seal the bag, squeezing out excess air and turning bag to insure that salmon is well coated with the marinade.  Let marinate for 10 minutes.

3.  Arrange the salmon on 2 china dinner plates, covering the entire surface of the plate, except the rim ,, overlapping the fish as little as possible.  Brush lightly with a small amount of the remaining marinade.

4.  Bake just until the surface of the fish lightens in color, about 2 minutes.  Sprinkle with chives or parsley, fresh ground pepper and serve immediately.

Serves 2

note:  Put the raw salmon in the freezer for about 30 minutes until firm but not frozen solid….this will make thin-slicing a breeze (sharp knife necessary too)

note: Most china and ceramic plates can withstand the oven heat for this amount of time, but very fine bone china should be avoided.

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Cast Iron Spicy Salmon with Parmesan Grits

creole salmon with parmesan grits 2

Did you know that grits go with everything?  Really, they do.  Grits and Shrimp…no brainer.  Grits and Chicken…yum!  I’ve even had Grits ‘n Mussels at a restaurant in Augusta, GA.  Name any protein or vegetable. Now imagine it with grits.   See what I mean?  Grits make everything just a little bit better and this spicy salmon dish is no exception.

I’m using regular Quaker Grits in this recipe so that the whole dish can come together in about 20 minutes for an easy weeknight supper.  And you will have lots of the spice mix left over ready to add tons of flavor to most any seafood, poultry or meat. (This is a nice, well-balanced spicy rub.  Add more cayenne if you like it hot hot!)

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4 pieces of fresh salmon

spice mix (see below)

3 cups water

1 teaspoon salt

1 cup Quaker Old Fashioned White Grits

1 cup milk

1/3 cup grated Parmesan cheese

1 tablespoon olive oil

4 small slivers of butter for garnish

1 green onion, thinly sliced for garnish

Check salmon for pin bones and remove if necessary.  Sprinkle salmon generously on both sides with spice rub.  Refrigerate until ready to cook.

In a medium sauce pan, bring the water and salt to a boil.  Add grits and stir well.  Lower heat to a simmer.  After 5 minutes, add milk and continue to simmer over low heat, stirring occasionally, until grits and tender, 10-15 minutes.  Remove from heat and add the Parmesan cheese.  Stir well and let rest in the saucepan while you cook the salmon.

Heat a well seasoned cast iron skillet over high heat.  Coat the surface with the olive oil.  Sear salmon steaks until dark golden  brown on each side then lower heat to medium high and cook until just barely translucent in the center, or to your liking.  Timing will depend on the thickness of your salmon but it shouldn’t take more than 5-6 minutes.

Spoon grits into individual serving plates or bowls and top with salmon.  Garnish with a small sliver of butter and a sprinkle of green onions and serve.  Makes 4 servings.  (with extra spice rub that you will be happy to have around!)

For the Spice Mix

1 tablespoon white pepper

1 tablespoon cayenne pepper

1 tablespoon black pepper

5 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

3 tablespoons sea salt

Stir all ingredients together in a small bowl.  Store extra in a small jar.

 

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Magnolia’s Charleston Crabcakes

Magnolia's Grill CrabcakesAs this is the 4th crab cake recipe I have posted to The Right Recipe, I should offer a quick run-down.  If you need to make crab cakes for a crowd, try the Oven Baked Crab Cakes with Two Dipping Sauces.  For an Asian twist, you can’t beat Spicy Asian Crab Cakes.  For an elegant and impressive sandwich, turn to Daniel Bouloud’s Crab Cake Sandwich.

Now to the crab cakes at hand.  These are from Magnolia’s, a fixture on Old Bay Street in Charleston, SC.  The recipe was published in Magnolia’s Authentic Southern Cuisine by Donald Barickman. They have a lovely balance of flavors and are simply chock-full of crab…the way all crab cakes should be.  I especially love the preparation technique (see photo below) because you can put them together hours in advance and you’ll  have slice-and-bake crab cakes at a moments notice.

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1/2 cup minced red onions
1/3 cup minced red bell pepper
1 tablespoon minced tarragon
1/3 cup mayonnaise
1 pound jumbo lump or lump crabmeat, gently picked over and drained of any liquid
3/4 cup panko (you can cut this back to 1/2 cup, as I do, if you are willing to be very gentle turning the cakes…they will be fragile without the extra binder but I think it is worth it.)
2 teaspoons salt or to taste
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
6 tablespoons light olive oil

Place onions, bell pepper, tarragon and mayonnaise in a mixing bowl and combine. Gently fold in the crabmeat. Add the panko and season with salt, white pepper and cayenne pepper to taste. Let the mixture rest for 5 minutes. The panko will absorb some of the moisture and the mixture will stay together.

Lay out a large piece of plastic wrap on a clean counter surface. Place half of the crab mixture on it and use a spatula or a spoon to form it into a tube about 1 3/4 inches in diameter. Bring the wrap up over the crab and roll the crab mixture up. Twist the ends to close. Pierce any air pockets with a toothpick or skewer. Twist the ends even tighter to compress the crab mixture. Tuck under the ends of the wrap and place the tube on a plate. Repeat with the second half of the crab cake mixture. Place the tubes in the refrigerator for at least 1 hour or overnight.

WHEN READY TO COOK:

Preheat oven to 350 degrees.

When ready to use, cut the tubes into 1 1/4-inch-thick cakes. Gently remove the plastic wrap, leaving the cakes in nice cylinders.

Heat 3 tablespoons oil in a heavy-bottomed frying pan (non-stick works well here) over medium-high heat until very hot, but not smoking. Gently place 4 of the crab cakes in the pan and sear for 3 to 4 minutes or until golden brown. Gently turn the cakes over and sear the other side until golden brown. Place them on a baking sheet and into the oven to keep warm.  Wipe the pan, add the remaining olive oil and repeat this process for the other 4 crab cakes. (If you have a big enough pan, you can cook 6 or 8 of them at the same time and skip the warming oven, but the cakes need room to sear properly and be turned so be careful not to crowd the pan)

crabcake rolls

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Perfect S’mores Cookies and 3 More Great Recipes

Perfect S'more CookiesIn this post I am going to share 4 recipes that I use time and time again.  Each of them is featured on someone else’s food blog and since I make them exactly as  written, I am simply going to refer to you the source.  These are real keepers and only a click away.  Enjoy!

The aptly named, Perfect S’more Cookies by Baked By Rachel

Pay attention to her advice to press the marshmallows into the center of the dough when possible.  It’s an easy step that will help the cookies keep their shape.  These cookies are a huge hit around here.

Grilled-salmon-with-avocado-salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Salmon with Avocado Salsa from Laylita’s Recipes  

I haven’t photographed this dish so I have borrowed the lovely one above from Laylita’s Recipes.  Sometimes I use a whole side of salmon and serve it with the salsa on top for a beautiful dinner party presentation.

Sesame Noodles with Scallions and Cilantro

Sesame Noodles with Scallions and Cilantro

 

 

 

 

 

 

 

 

 

 

 

Sesame Noodles with Scallions and Cilantro from Week of Menus.  

I like to add lots of veggies to these noodles.  They travel really well and sometimes we top them with grilled chicken or shrimp.

 

Caesar Salad

 

Homemade Caesar Dressing from Once Upon A Chef

No raw eggs here so no worries about that.  I like to make tiny little croutons to put on this salad…nice to get a little crunch with every bite!  In this photo, my  croutons are gluten free.  Udi’s White Bread, found in the freezer section of Whole Foods and other grocery stores, makes excellent croutons.  Just remove the crusts, cut into tiny cubes, about 1/4 inch, douse with extra virgin olive oil (enough to just soak through the bread cubes but not pool on the baking tray) Sprinkle with salt and pepper and put in an 250 degree oven and then you can just forget about them for a while…..1-1 1/2 hours…or until golden brown and crunchy throughout. (Pepperidge Farm Hearty White Bread is a good option for croutons if you don’t need/want gluten free)

Flaky Fish Tacos with Marinated Red Onions and Cilantro Cream

Flaky Fish Tacos with Marinated Red Onions and Cilantro CreamI’m pleased to report that the best fish tacos I have ever made are also the easiest fish tacos I have ever made.  I love it when that happens! Three simple components come together so well…the fish is moist and spicy, the sauce cool and creamy and the quick-marinated onions are sweet and crunchy.  This is a combination of a couple of recipes, but mainly an adaptation of one from Simply Mexican, by Lourdes Castro.

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1/2 red onion, thinly sliced

about 1 cup red wine vinegar

1/2 teaspoon sugar

1/4 cup olive oil

1 1/2 teaspoons ancho chile powder (you can use regular chile powder if you like but the fish will not be as spicy)

1 1/2 teaspoons dried oregano

1/2 teaspoon ground cumin

1/2 cup lightly packed fresh cilantro leaves, chopped (half for marinade and half for cilantro cream)

1 jalapeño, stemmed and chopped

1 pound flaky white fish, such as mahi mahi or cod, cut into 4 pieces (I use cod fish)

salt

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon heavy cream

8 fresh corn tortillas

2 limes, cut into wedges

Marinate the onion:

Put the onion in a small bowl and pour in enough red wine vinegar to cover.  Add sugar and stir.  Set aside for at least 30 minutes.  May be kept in refrigerator several weeks.

Marinate the fish:

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, 1/4 cup chopped cilantro, and jalapeno.  Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides.  Allow to marinate for 20 minutes.

Make the sauce:

In a small bowl, mix together the sour cream, remaining 1/4 cup chopped cilantro, lemon juice and heavy cream.  Season with salt and pepper and set aside.

Cook the fish:

Heat a nonstick skillet over medium high heat.  Remove the fish from the marinade and place in the hot pan.  Season the fish with salt.  Cook the fish for 4 minutes undisturbed, then turnover and cool for another 2 minutes or until cooked through.  Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan.  Check for seasoning and add more salt if necessary.  Set aside.

For the tacos:

Heat the tortillas, either in a hot skillet or in the microwave between damp paper towels.  Fill each tortilla with a spoonful of cilantro cream, topped with the flaked fish and marinated onions.  Serve each taco with a lime wedge to add a burst of fresh flavor just before digging in.  Serves 4

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Butter Rubbed Salmon with Savory Blueberry Sauce

blueberry salmon to post

Another excellent recipe from Pure Flavor, by Kurt Beecher Dammeier, this fantastic dish is over-the-top beautiful and rich. The blueberry sauce is lemony and buttery with just a hint of sweet blueberry flavor despite it’s gorgeous purple hue. I use the Lemon-Caper Rub for everyday cooking of almost any type of fish but I save the addition of the blueberry sauce for special occasions.

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1 2-pound salmon fillet, skinned

Lemon-Caper Butter Rub (see below)

Blueberry Sauce (see below)

Cut the salmon fillet into individual servings (or 2-bite sized pieces as I have done here).  Using a basting brush and about half of the butter rub, coat one side of the salmon pieces with the rub.  Refrigerate the salmon for 5 minutes, or until the butter just hardens into a glaze.  Heat a large skillet or griddle over medium high heat.   Lay the salmon pieces, butter rub side down, in the pan and cook until the bottom half of the salmon flesh is opaque, about 3 minutes, brush remaining butter rub over the salmon and flip the pieces,  Cook for another minute or so until the salmon is nearly opaque throughout but still very moist.  Serve hot, topped with blueberry sauce.

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Lemon Caper Butter Rub

4 tablespoons unsalted butter, melted

1 teaspoon capers, drained and mashed

1 teaspoon grated packed lemon zest

1/2 teaspoon garlic powder

1/2 teaspoon dried Italian herb blend

1 tablespoon diced yellow onion

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Whisk all ingredients together…may be prepared up to one week in advance.

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Savory Blueberry Sauce

2 cups low sodium chicken broth

1/2 medium yellow onion

1/2 sweet apple, such as Fuji

3-4 sprigs fresh thyme

2 cups fresh or frozen blueberries

1 1/2 teaspoons freshly squeezed lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons unsalted butter, cut into 1/2 inch pieces

In a small saucepan, bring the chicken stock to a boil, Reduce the heat to medium and add the onion, apple, and thyme,  Simmer for 30 minutes, stirring occasionally, turning over the onion and the apple until the stock is reduced by half.

With a slotted spoon, remove the onion, apple and thyme from the stock and discard.  Add the blueberries and bring to a boil, Reduce the heat to medium low and summer for 20 minutes or until the liquid is reduced to 3/4 cup.

Remove the pan from the heat.  Add the lemon juice, salt, and pepper and stir.  Add the butter and whisk the sauce until the butter is completely melted, about 1 minute, Serve hot.  Sauce can be made up to several days ahead, refrigerated, and gently reheated over low heat before serving.

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Slow Roasted Salmon with Shallots, Dill, Tarragon and Parsley

salmon to post 3

I first made this salmon as part of a recipe for Wild Salmon Salad with beets, potato, egg and mustard vinaigrette from Sunday Suppers at Lucques, by Suzanne Goin.  Excellent dish, and I’ll post that whole recipe soon.  But her method of roasting salmon in a slow oven over a pan of water became one of my favorites. It’s quite foolproof and great straight out of the oven but also at room temperature or even cold.

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2 pounds wild salmon, skin on, bones removed

1 lemon

1/2 cup finely diced shallots

2 tablespoons minced fresh dill

2 teaspoons minced fresh tarragon

1/4 cup minced flat-leaf parsley

kosher salt and freshly ground black pepper

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 250 degrees and place a shallow pan of water on the bottom rack.

Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.

Place the salmon, skin side down, on a baking sheet and season with 2 teaspoons kosher salt and some freshly ground black pepper.  Smear about a third of the herb mixture on the fish and turn it over.  Slather the skin side of the fish with the remaining herb mixture and season with a little more salt and pepper.

Place the salmon on a wire rack set on a baking sheet, or in a roasting pan.  Bake the salmon about 25 minutes, until medium rare, or medium. To check if the salmon is done, peek between the flakes.  If it doesn’t separate into flakes, it’s not ready yet.

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Spaghetti with Shrimp and Arugula

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This recipe is from Jamie’s Italy, by Jamie Oliver.  I’ve made it many, many times and it is one of our favorites.  The only advice I have is to only use a wine that you would be happy to drink.  It does makes a difference.  (I found that out the hard way)
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1 pound dried spaghetti
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves of garlic, peeled and minced
1 teaspoon dried red pepper flakes
1 pound large fresh shrimp, peeled and deveined (I like to butterfly them)
1 small wineglass of white wine
2 heaping tablespoons sun-dried tomato paste (I like the one sold in a tube, for convenience)
1/2 tablespoon butter (my addition)
zest and juice of one lemon
2 handfuls of fresh arugula, roughly chopped
Cook your spaghetti in a large pot of salted boiling water according to the package instructions.  Meanwhile, heat 3 good glugs of extra virgin olive oil in a large frying pan and toss in the garlic and chili flakes.  As the garlic begins to color, add the shrimp and saute them for a minute.  Add the white wine and the tomato puree and the butter and simmer for a couple of minutes.   When the pasta is ready, drain it in a colander, reserving a little of the cooking water,  Toss the spaghetti with the sauce, squeeze in the lemon juice, and add half the chopped arugula, using a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.  Divide between four plates and sprinkle with the grated lemon zest and the rest of the arugula leaves.
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Tuna Ceviche with Avocado and Cilantro

This lovely little dip is elegant in its simplicity yet casual enough for any barbecue.  It is from the July 2001 issue of Food and Wine magazine and is offered as an example of what one might find around the southern tip of Baja.  In the photos here, I have minced the red onion instead of slicing it and I also doubled the amount of avocado.
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1 pound Sushi grade tuna
1 small red onion, thinly sliced
3/4 cup fresh lime juice (about 5 limes)
1 teaspoon freshly ground black pepper
1 large Hass avocado, cut into 1/3 inch dice
1/4 cup coarsely chopped cilantro, plus leaves for garnish
salt
tortilla chips for serving
Cut the tuna into slices, 1/4 inch thick.  Line a baking sheet with plastic wrap.  Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
Stack the slices of tie using a very sharp chef’s knife, cut the tuna into meat 1/4 inch cubes.  Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper.  Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly as the lime juice “cooks” it)
Just before serving, gently fold in the diced avocado and chopped cilantro and season with salt.  Transfer the ceviche to a bowl , garnish with cilantro and serve with tortilla chips.
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Minced Fresh Tuna Burger

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This burger was somewhat of a revelation.  While trying to simplify a time-consuming recipe, and using whatever ingredients I had in the pantry so as to avoid another trip to the market, I ended up with what will be a new family favorite.  For those of us who prefer rare tuna,  it only took a few seconds to sear both sides of the burger.  But one great thing about this tuna is that it stayed moist and tender  even when cooked through, as in the photo above. Try to find a tapenade that is a good mixture of Mediterranean flavors…black olives, capers, herbs and spices and olive oil.  Most grocery stores have at least one or two and of course you will have lots of choices at a speciality food market.  Note that the burgers need to chill for about 30 minutes before cooking.

 

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For one sandwich:
3-4 ounces fresh tuna
1 generous tablespoon prepared black olive tapenade*
coarse ground black pepper
1 split English muffin
olive oil
1/2 green scallion, chopped
2 tablespoons chopped tomato
1 tablespoon mayonnaise, thinned with 1 teaspoon lemon juice
1 teaspoon capers, drained and rinsed
Use a sharp knife to mince the tuna into 1/4 inch pieces then place it in a small bowl and gently stir in the tapenade and a nice big pinch of black pepper.  Since some tapenades are quite salty, it is best not to add additional salt at this point.  Also, the product I used had a nice amount of olive oil.  If your tapenade seems dry, add a drizzle of olive oil to the tuna.  Using your hands, gently mold the tuna into a patty and place it in the refrigerator to chill thoroughly, (about 30 minutes) as this will help the burger hold together while cooking.   When ready to serve, brush English muffin with olive oil and toast.  Place tomato and green onion on bottom half of English muffin bun.  Heat a heavy skillet over high heat.  Add a drizzle of olive oil, remove the tuna burger from the frig and use a spatula to gently place in in the pan.  I know that I keep saying “gently” but the point here is that this is a fragile burger and that is what makes it so good…you don’t want to overwork it.  Once one side is nicely seared, it will start to hold together and the English muffin is the perfect “bun” as it provides the right amount of structure.  So, cook the burger to order over high heat and serve it on the English muffin topped with the mayo mix and the capers and a sprinkle of salt if necessary.
*Tapenade: a Provencal paste or dip, made from black olives, capers and anchovies
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Open Face Salmon BLT

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For this wonderful summertime sandwich, I bought a large piece of salmon fillet and cut it into portions that I knew would work with the bread that I was intending to use.  This can be a knife and fork sandwich, or you can do as we did, and use a fork to gently flake the salmon to cover the bread and pick it up to eat out of hand.
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For one sandwich:
1 slice good crusty bread (I used a pre-sliced loaf of La Brea Pane Toscano)
olive oil
1 piece of fresh salmon fillet
1 teaspoon cracked black peppercorns
1/2 teaspoon ground coriander
salt to taste
1/2 tablespoon olive oil
2 slices bacon, cooked until crisp
1 slice tomato
1 leaf bibb lettuce
1 tablespoon good quality mayonnaise, thinned with 1 teaspoon lemon juice
1 teaspoon fresh chopped dill weed
Brush a slice of bread with olive oil and toast until golden.  Season salmon with cracked black peppercorns, ground coriander and a bit of salt.  Heat olive oil in heavy skillet over high heat.  Place salmon fillet in hot skillet and let one side develop a beautiful golden brown crust before turning to cook the other side.  Cook to desired degree of doneness.  I prefer salmon just a touch more cooked than medium and that took about 3 minutes per side.  While salmon is cooking, start to compose the sandwich with the bread, lettuce, tomato and bacon.  Place salmon on top of the bacon slices and finish up with a dollop of the mayonnaise mixture and chopped dill.
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Daniel Boulud’s Crab Cake Sandwich

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A really special sandwich!  Worth the effort! (published in Elle Decor magazine)
1 pound jumbo lump crab, picked over for shells
1 egg
3 tablespoons mayonnaise
1 tablespoon whole grain mustard
1 teaspoon paprika
1/4 teaspoon onion powder
pinch of ginger powder
pinch of ground nutmeg
pinch of cardamom
1/4 teaspoon celery seed
2 pinches cayenne pepper
salt to taste
1 cup good white sandwich bread, cut in 1/8 inch dice, then lightly toasted
6 tablespoons melted butter
1 loaf ciabatta bread
2 tablespoons olive oil
1 head Bibb or Boston lettuce, washed
2 beefsteak tomatoes, sliced
Sauce Remoulade
3/4 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon chopped chives
2 tablespoons chopped cornichons
1 teaspoon paprika
dash of garlic powder
dash of cayenne pepper
salt to taste
In a bowl, mix together the egg, mayonnaise, mustard and all of the spices and salt to taste.  Add the crabmeat, mix evenly and gently fold in the toasted bread cubes.  Shape 6 crab cakes of the same thickness without pressing too hard.  Set aside.
In a bowl, mix together all of the ingredients for the remoulade.
Preheat the broiler.  Slice the bread into pieces that are 4 inches long.  Cut each segment horizontally and brush the cup sides with a little of the olive oil.  Toast briefly, open faced, under the broiler, then set aside.
Place the crab cakes on a sheet pan lined with parchment paper and brush them with the melted butter, Broil each side for 4 minutes or until golden brown.
Spread some remoulade on the bread and add 1 slice of tomato,  a leaf of lettuce and a crab cake.  Garnish with a dollop of sauce and an herb sprig to make it pretty!
Serves 6

Oven Baked Crab Cakes with Two Dipping Sauces

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     One of my pet peeves is when a I am reading a cookbook or magazine and the photo of the dish obviously doesn’t match the recipe.  Probably the food stylist made a last minute change for the sake of art and the chef was unaware.  Well, now I’ve done it myself.  I’m going to give two recipes for sauces that I love to serve with these crab cakes,  but with all wonderful chaos of summer vacation, I didn’t have time to make them last night.  So I threw together a quick substitute as pictured.  Still, I want to include the best options and they can be made ahead of time, if you are more organized than I am at the moment.  This is the recipes that I turn to when I want to serve crabcakes to a crowd.  Adapted from The Sea Grill Restaurant.
5 cups cornflakes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Old Bay seasoning
1/8 teaspoon cayenne pepper
2 large egg yolks
2 pounds jumbo lump crab meat, picked over
1/2 stick unsalted butter, softened
In a food processor pulse cornflakes until ground coarse and spread in a shallow baking pan.
In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne, and yolks an add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.
With a 1/4 cup measure, form crab mixture into cakes and gently coat with cornflakes, transferring as coated to a wax paper lined baking sheet.  Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.  (This is an important step)
Preheat over to 400 degrees.  Transfer crab cakes to a large baking sheet.  Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.  You will need to turn the cakes after about 10 minutes to brown them evenly on both sides. (You will NOT need to add more butter)  But it is key to wait  until they are golden brown on the bottom before you attempt this.  Otherwise the fragile cakes will come apart.  Dealing with the fragility of these crab cakes will be worth it when you taste the sweet crab inside…free of the fillers that you so often get in restaurants.
Makes about 20 small crab cakes.
Lemon Dill Sauce
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
Combine all ingredients in a bowl and mix well.  Refrigerate until chilled.  The sauce will thicken as it chills.  (recipe from Paula Deen)
Roasted Red Pepper Sauce with Capers and Dill
2 large red bell peppers, roasted and peeled
1 tablespoon fresh dill
1 tablespoon fresh parsley
1 tablespoon drained capers
2 tablespoons sour cream
2 tablespoons mayonnaise
salt and pepper to taste
Puree the peppers, dill, parsley and capers in a processor or blender, maintaining a little texture,  Transfer to a small bowl,  Add the sour cream, mayo, salt and pepper,  Stir until combined.  Taste for seasoning.  Let stand until needed, about 30 minuted or refrigerate one or 2 days.  Bring to room temperature before serving.  ( from Teri’s Kitchen.com)

Spicy Asian Crab Cakes

Spicy Asian Crab Cakes

I just love this recipe from Ming Tsai in his book, Simply Ming. As a matter of fact, I love all of his recipes!  Sambal is an Asian chili sauce that is available in most supermarkets these days.
2 tablespoons sambal
1/2 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon honey
juice of 1 lime
1 pound jumbo lump crabmeat, picked over for shells and cartilage
salt and pepper to taste
1 cup all purpose flour, for dredging
2 large eggs, lightly beaten
1 cup panko
2 tablespoons canola oil
In a small bowl, combine half the sambal, half the mayonnaise, and half the chives,  Mix well and set aside, refrigerated. This will be the sauce for the crab cakes.
In a medium bowl, gently combine the remaining sambal and mayonnaise with the honey, lime juice and crabmeat, and season with salt and pepper.
Using a 1/4 cup measuring cup, scoop out 8 portions of the crab mixture and place them on a plate.  Wet your hands and form each portion into a cake, packing it tightly
Place the flour, eggs and panko in 3 separate shallow dishes.  Dredge the cakes in the flour, dip in the beaten egg, and then dredge with the panko.
Heat a large saute pan over high heat,  Add the oil and swirl to coat the pan.  Add the cakes, and sear on both sides until brown and crisp, about 3 minutes per side.  Drain on paper towels.
Serve with the reserved sauce and garnish with the remaining chives.
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